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Soya Methi Malai in Marathi
Serves: 3 persons
Time: 40 minutes
Ingredients:
1.5 cups Methi leaves, finely chopped (plz see imp tip no. 1)
3/4 cup Soya Chunks
1/2 cup Green Peas (Frozen)
1/2 cup finely chopped onion
For tempering: 1 tbsp Oil, 2 pinches cumin seeds, 1/ 8 tsp turmeric powder, 1 tsp ginger-green chili paste, 1 tsp red chili powder
2 tsp Kitchen king masala
1/4 to 1/2 cup Heavy cream
Salt to taste
For Garnishing - 2 tbsp Chopped tomato
Method:
1) Wash and finely chop methi leaves. Soak soya chunks in hot water for 5 minutes. Drain the hot water and add cold water. Leave it for 2 minutes and then squeeze soya chunks to remove all the water. Roughly chop them.
2) Heat oil in Kadai. Add cumin seeds, saute for 5 seconds and then add ginger-green chili paste. saute for 10 seconds. Now add onion, turmeric, red chili powder and 2 pinches of salt. Suate until onion becomes translucent.
3) Add green peas and cook for couple of minutes. Now, add soya chunks and methi leaves. Stir for 2 minutes. Add kitchen king masala. Cook till moisture in methi leaves evaporates. Do not cover while cooking. Check the salt and adjust the spices.
4) Turn the heat to low. Add heavy cream as much as required. Stir continuously to prevent curdling. Keep the flame low.
After adding cream, do not boil too much. There are chances of curry getting spoiled.
Serve hot with Chapati, or any other Indian bread.
Tips:
1) To reduce bitterness of fenugreek, soak the chopped fenugreek into cold salt water for 10 minutes. Then squeeze and use. But, soaking in water, methi loses its nutritional value to some extent. Hence, use this method only if you can't bare the bitterness. (the bitterness reduces a little after adding cream)
2) Soya granules can be used instead of soya chunks.
3) green peas give a sweetness to the curry. However, its an optional ingredient. The curry can be prepared with fenugreek and soya chunks.
4) Incase, if kitchen king masala is not available, use garam masala.
Paneer Methi in Marathi
Serves: 2 to 3 persons
Time: 25 to 30 minutes
Ingredients:
1 big bunch of Methi, washed and picked
150 gram paneer, small cubes (Tip)
1 small onion, sliced lengthwise
1 medium tomato, medium cubes
1/2 inch ginger
3 to 4 big garlic cloves, roughly chopped
2-3 Black pepper
1 tbsp plain yogurt
1/2 cup cream (Tip)
Tempering: 1 + 1 tbsp Oil, pinch of turmeric
1 tsp Coriander powder
Salt to taste
Method:
1) Heat 1 tbsp oil into a pan. Add black pepper, ginger, garlic and onion. Saute till onion turns translucent. Add tomato and cook till tomato becomes mushy. Let this mixture cool down. Puree without adding water.
2) Finely chop methi leaves. Heat oil into a pan. Add turmeric and methi leaves. Also add 2-3 pinches of salt. Cook uncovered until water content of methi leaves evaporate.
3) Now add tomato- onion puree and yogurt. Stir well and cook for few minutes. Add little more salt and coriander powder.
4) Turn the heat to low (Tip). Add paneer and cream. Also add some water to get the desired consistency. Cook for few minutes.
Serve hot with Chapati, Naan or any Indian bread.
Tips:
1) When using store bought paneer, cut them into cubes and immerse into hot water. Drain the water after 2 minutes. This way, paneer becomes soft.
2) Incase, the cream is unavailable, mix 1/2 cup milk powder to 1/4 cup water without any lumps.
3) Do not add cream when flame is high. High flame will curdle the cream (when mixed with salt).
Aloo Methi in Marathi
Time: 30 to 40 minutes
Serves: 2 to 3 persons
Ingredients:
3 cups finely chopped Methi leaves
1 medium Potato, (peel and cut into medium cubes)
1 small onion, finely chopped (around 1/2 cup after chopping)
1 small tomato, pureed
For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric
2-3 green chilies, slitted lengthwise
Salt to taste
Method:
1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking.
3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick.
4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat.
5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required).
Serve hot with chapati.
Tips:
1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end.
( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes)
2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder).
3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.
Fenugreek Laddu in Marathi
Time: approximately 2 hours
Yield: 25 medium laddus
Ingredients:
1 cup Wheat flour
2 cups Soybean flour
1 cup Cashew powder
1 cup Dry dates powder
1/2 cup Almond powder
1/2 cup Pistachio powder
2 cups Dry coconut, grated and roasted
50 gram Dink Powder (Edible Gum)
50 gram Fenugreek seeds
2 to 2 and 1/2 cup Jaggery, grated
Approximately 1/2 kg Ghee
Method:
1) Heat a pan nicely. Then turn off the gas. Roast the fenugreek seeds for few minutes. Ground the roasted fenugreek to fine powder.
2) In a deep bowl, take around 2 cups of warm ghee. Add fenugreek powder and Dink powder. Mix and beat the mixture for around 15 minutes. Do it alternate days for about 8 days. Beating fenugreek along with the ghee helps to reduce bitterness of the fenugreek.
3) Roast the powder of Cashew, Almonds, Pistachio, Dry dates separately by adding a tablespoon ghee for each roasting.
4) Roast the soybean flour and wheat flour. Add few tablespoon of ghee while roasting.
5) Mix all the ingredients. (Roasted powder of Cashew, Almonds, Pistachio, Dry dates, Roasted Coconut, beaten Dink and Fenugreek powder, Roasted flours)
6) Take the jaggery into a pan. Add 2 to 3 tbsp water. Heat the pan and melt the jaggery. Once jaggery is melted, turn off the heat. Add the above mixture immediately. Mix nicely and make the laddus while mixture is still hot.
Methi malai matar in Marathi
Time: 45 minutes
Serves: 2 persons
Ingredients:
3 cup Fenugreek leaves (Methi leaves)
1/2 cup fresh Green peas
1 Green chili
1/2 cup Onion paste
1 tbsp butter
2 black peppers
1 green cardamom
1 small piece of Cinnamon stick
1/2 cup Milk
Salt to taste
Method:
1) Heat a pan, add butter and green chili. Then add black pepper, cardamom, cinnamon stick and saute until you sense nice aroma of spices.
2) Add onion paste over medium heat and saute until onion is cooked nicely. Then add methi leaves and cook uncovered over medium heat. stir occasionally.
3) Once methi is cooked, add green peas and milk. Cook over low heat. Add salt to taste and 1 or 2 tbsp fresh cream. Cook over slow flame for few minutes more.
This curry needs time to cook. So be patient.
Tips:
1) Many people like to add ginger-garlic paste along with the onion paste. However, ginger-garlic paste reduces the flavor of Fenugreek.
2) Due to fresh cream, the curry gets little sweet taste. However, add pinch of sugar if needed.
Methi Muthiya in Marathi
Time: 20 minutes
Ingredients:
1/2 cup finely chopped Fenugreek leaves
1 and 1/2 tbsp plain Yogurt
1 and 1/2 tbsp Rice flour
1 and 1/2 tbsp Chickpea flour
1 and 1/2 tbsp Wheat flour
1 tbsp Oil
3 to 4 Garlic, minced
1 tsp Carom seeds
1 tsp Sesame seeds
1 tsp Cumin seeds
Salt to taste
Oil for deep frying
Method:
1) Mix all the ingredients and knead to a firm dough. If you feel the mixture is dry, do not add water. Add Yogurt to get the moisture.
2) Divide the dough into 1 inch balls and give an oval shape. Heat the oil for deep frying and fry them over medium high flame.
Methi Shankarpale in marathi
Time: 30 minutes
Serves: 2 to 3 people
Ingredients:
3/4 cup Wheat Flour
1/4 cup All purpose flour
1 tbsp Oil
2 tsp Kasoori Methi
2 pinch Carom Seeds
Salt to taste
Oil for deep frying
Method:
1) Mix wheat flour, all purpose flour, and salt into a bowl. Make 1 tbsp oil very hot, when you pour it into flour, the flour should become fussy. Mix with the spoon.
2) Crush Kasoori methi with hands and make powder and sprinkle over flour. Also add carom seeds. Mix together nicely, add water and make a firm dough. Let it rest for 15 minutes.
3) Divide the dough into 2 equal balls. Roll one dough balls into paper thin roti. Cover it with a big plate till you roll another dough ball. Once both rotis are ready, apply 1 tsp oil to one side of a roti and place the other one on top of it. Pat and roll again gently to fix both roties nicely, but do not apply too much pressure. With pizza cutter or any cutter, cut them into diamond shape and separate them.
4) Heat oil for deep frying. Add shankarpale in batches and deep fry over medium-low heat. Do not fry over high heat, it will become brown but they won't become crispy.
After frying serve this crunchy snack with tea.
Methamba in Marathi
Yield: between 1/4 to 1/2 cup
Time: approx 30 minutes
Ingredients:
1 cup Green Mango, small cubes (peeled) (You can use half ripe mango)
1/2 cup Jaggery
1/2 tsp Fenugreek Seeds
1 tsp Oil
1/8 tsp Mustard seeds
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Red Chili Powder or to taste
Salt to taste
Method:
1) In a medium pan, heat oil. Add fenugreek seeds and let it brown. Then add mustard seeds, wait till they crackled. Add asafoetida, turmeric powder and chili powder. Imediately add mango cubes. Add little water, cover and simmer till mango cubes cooked nicely (Cook over low heat). Add salt to taste.
2) Once mango cubes are tender, add jaggery and 1/2 cup water. Cook till sauce thickens.
Note:
1) Keep the thickness of sauce according to your choice.
Methi Corn Pulao In Marathi
Serves: approx. 2 cups (for 2 persons)
Ingredients:
3/4 cup Basmati Rice
3/4 cup Methi Leaves (Fenugreek)
3/4 cup Onion, thinly sliced (lengthwise)
2 Green Chilies, sliced lengthwise
1/2 cup Corn Karnels, boiled
1 tsp Ginger, grated
3 tbsp Oil
3/4 cup Yogurt
2 Bay leaves
2 Green Cardamom
4 Cloves
1 and 1/2 cups Water
Salt to taste
1 tbsp Ghee
Pinch of Kasoori Methi, powdered
Little Cilantro for garishing
Method:
1) Clean Methi leaves, chop and soak into salt water for 1/2 hour. Wash and soak basmati rice into water for 20 minutes.
2) Drain water from Methi leaves, squeeze and keep aside. Drain water from basmati rice and keep aside for 10 minutes.
3) Take a deep pan with lid. Heat Oil in that pan. Add Bay leaves, Cardamom and Cloves. Saute for few seconds. Then add sliced onion. Stir over medium high heat for 5 minutes or onion turns light brown. Now add ginger and green chilies. Saute for 10 seconds.
4) Now add squeezed Methi leaves. Stir for 2 minutes or methi's volume reduced to half. Whisk yogurt and stir in nicely. Stir for 2 minutes, add boiled corns. Mix nicely and add water. Bring water to a boil.
5) Once water starts boiling, add washed rice. Over medium heat, cook the rice uncovered till rice is 60% cooked. Then cover with lid and cook over slow flame. Stir only if needed. Do not stir too much, it could break the grain and rice will not come out well. Once rice is done, drizzle 1 tbsp ghee. Fluff with fork. Serve into serving plate, Sprinkle Kasoori Methi for nice flavor. Garnish with Cilantro.
Note:
1) Adjust the quantity of Methi according to your taste.
